Olive Garden Italian Pasta Salad Recipe

This crisp, zesty Olive Garden Italian Pasta Salad is made with tri-color rotini, fresh vegetables, and tangy dressing, ready in just 25 minutes. The magic happens when the warm pasta absorbs the signature vinaigrette, wrapping every spiral in sharp herbaceous flavor. I always make a double batch for summer barbecues because it vanishes instantly.

Restaurant-Quality At Home

I used to buy the bottled dressing just to pour over plain greens, but I realized it works infinitely better over warm pasta. The starch grabs onto the oil and vinegar, preventing that sad pool of liquid at the bottom of the bowl.

My biggest mistake early on was rinsing the pasta in cold water before mixing. Skipping that step and dressing the noodles while they are slightly warm makes all the difference in flavor absorption.

Olive Garden Italian Pasta Salad Ingredients

• 1 lb (450g) tri-color rotini pasta
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/2 cup red onion, finely diced
• 1 cup mini pepperoni or chopped salami
• 1/2 cup grated Parmesan cheese
• 1 cup Olive Garden Signature Italian Dressing
• 1/4 cup fresh parsley, chopped

How To Make Olive Garden Italian Pasta Salad

1. Boil Pasta: Cook the rotini in heavily salted boiling water according to package directions until al dente, usually about 8 to 10 minutes.
2. Prep Vegetables: While the pasta cooks, slice the cherry tomatoes, black olives, and finely dice the red onion.
3. Drain and Dress: Drain the pasta well, but do not rinse it. Immediately toss the warm pasta with half of the dressing.
4. Combine and Chill: Fold in the tomatoes, olives, onion, pepperoni, and Parmesan cheese. Add the remaining dressing, toss well, and chill for at least 1 hour.

Recipe Tips

• Do not rinse the pasta: Warm pasta absorbs the dressing much better than cold, rinsed pasta.
• Salt the water heavily: This is your only chance to season the pasta itself before it meets the cold ingredients.
• Let it rest: Giving the salad at least an hour in the fridge allows the sharp flavors of the red onion to mellow.

What To Serve With Pasta Salad

Serve this side dish alongside grilled chicken breasts or thick slices of garlic bread. It is also the ideal pairing for a hearty minestrone soup if you want to recreate the full restaurant experience.

How To Store

Keep the pasta salad in an airtight container in the fridge for up to four days. If it seems a little dry the next day, simply toss it with an extra splash of dressing.

FAQs

Can I use a different type of pasta?
Yes, any short pasta like penne, farfalle, or standard rotini works well. Tri-color is just used for the classic visual appeal.

Is it okay to make this a day ahead?
Absolutely, making it a day ahead actually improves the flavor. Just hold back a quarter cup of dressing to toss in right before serving.

What if I cannot find the official dressing?
You can substitute any robust Italian vinaigrette. Adding a pinch of Romano cheese to a standard bottle gets you very close to the original.

Nutrition

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 650mg
• Total Carbohydrate: 38g
• Protein: 9g

Try More Recipes:

• Italian White Bean Salad Recipe
• Easy Italian Orzo Salad Recipe
• Italian Green Bean Salad Recipe

Olive Garden Italian Pasta Salad

Recipe by Paula

Servings

8

servings

Prep time

15

minutes

Cooking time

10

minutes

Total time

25

minutes

Olive Garden Italian Pasta Salad with crisp vegetables, tender tri-color rotini, and signature dressing is ready in 25 minutes. This vibrant, make-ahead dish brings zesty restaurant flavor straight to your next summer cookout or easy weeknight dinner.

Ingredients

• 1 lb (450g) tri-color rotini pasta

• 1 cup cherry tomatoes, halved

• 1/2 cup black olives, sliced

• 1/2 cup red onion, finely diced

• 1 cup mini pepperoni or chopped salami

• 1/2 cup grated Parmesan cheese

• 1 cup Olive Garden Signature Italian Dressing

• 1/4 cup fresh parsley, chopped

Directions

• 1. Boil Pasta: Cook the rotini in heavily salted boiling water according to package directions until al dente, usually about 8 to 10 minutes.
• 2. Prep Vegetables: While the pasta cooks, slice the cherry tomatoes, black olives, and finely dice the red onion.
• 3. Drain and Dress: Drain the pasta well, but do not rinse it. Immediately toss the warm pasta with half of the dressing.
• 4. Combine and Chill: Fold in the tomatoes, olives, onion, pepperoni, and Parmesan cheese. Add the remaining dressing, toss well, and chill for at least 1 hour.